EP1172038A2 - Article de confiserie enrobé - Google Patents

Article de confiserie enrobé Download PDF

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Publication number
EP1172038A2
EP1172038A2 EP01113547A EP01113547A EP1172038A2 EP 1172038 A2 EP1172038 A2 EP 1172038A2 EP 01113547 A EP01113547 A EP 01113547A EP 01113547 A EP01113547 A EP 01113547A EP 1172038 A2 EP1172038 A2 EP 1172038A2
Authority
EP
European Patent Office
Prior art keywords
fat
based coating
process according
edible
candy
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP01113547A
Other languages
German (de)
English (en)
Other versions
EP1172038B2 (fr
EP1172038B1 (fr
EP1172038A3 (fr
Inventor
Marcel Aebi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=24466878&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=EP1172038(A2) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Priority to DE60132736.5T priority Critical patent/DE60132736T3/de
Publication of EP1172038A2 publication Critical patent/EP1172038A2/fr
Publication of EP1172038A3 publication Critical patent/EP1172038A3/fr
Application granted granted Critical
Publication of EP1172038B1 publication Critical patent/EP1172038B1/fr
Publication of EP1172038B2 publication Critical patent/EP1172038B2/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2076—Apparatus for coating with powders or granules, e.g. sprinkling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/26—Apparatus for coating by tumbling with a liquid or powder, spraying device-associated, drum, rotating pan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2220/00—Products with special structure
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2220/00—Products with special structure
    • A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients

Definitions

  • the present invention relates to a process for preparing a candy product comprising a candy base with a fat-based coating having embedded therein at least one edible object.
  • Enrobed and dipped candy products and frozen products such as ice cream are known having edible objects embedded in their coatings, e.g. nuts, crumbs, fruit bits, raisins, chocolate chips, rice cereals, granola.
  • these edible objects are mixed into the enrobing or dipping mass before the centerpiece is covered with such mass. If the mass were not fast hardening, the edible objects would have a tendency to run off onto the slopes of the coated product.
  • double enrobing is usually carried out with the edible objects being sprinkled in between the layers. In any case, large proportions of the edible objects are covered by the coating and are not exposed for the enjoyment of shape and color.
  • the problem with panned fat-based coatings is that the coating is too hard to embed edible objects therein.
  • a process for preparing a candy product with a fat-based coating having embedded therein at least one edible object which comprises coating a candy base with a fat-based coating, softening the fat-based coating, embedding the at least one edible object in the fat-based coating and hardening the fat-based coating.
  • the candy base may be of any material and shape suitable for panning, for instance, a hard-boiled sweet, caramel, nougat, cream, paste, fondant dryed fruits, nuts, cereal, cookie and bread based.
  • the fat-based coating may be any suspension of an edible solid in fat, such as chocolate, compound or yoghurt coatings.
  • the chocolate may be, for instance, dark, milk or white chocolate.
  • the compound includes products derived from sugar with or without milk derived components, and solids from vegetable or cocoa sources in differing proportions suspended in fat or oil in water emulsion having a moisture content less than 10%, more usually less than 5% by weight.
  • the compound or formulation may include chocolate substitutes containing direct cocoa butter replacements, stearines, coconut oil, palm oil, butter or any mixture thereof; nut pastes such as peanut butter and fat; praline; confectioner's coatings, used for covering ice cream or cakes usually comprising chocolate analogues with cocoa butter replaced by a cheaper non-tempering fat; or "Caramac” sold by Nestlé comprising non-cocoa butter fats, sugar and milk.
  • the fat-based coating may be applied to the candy base on a flowing bed, for instance by a 'panning' process.
  • Panning is a well known process in the chocolate industry and employs a rotating pan or a moving belt forming a pocket, in which the centres flow, roll and cascade over one another.
  • the fat-based coating may be applied in melted form by hand or spray during rotation and is set by cooling air applied to the product bed as it flowes. In the way, layers of fat-based coating are built up around the centre to any desired thickness and the shape of the final article approximates to that of the centre and is usually quite smooth. A polish or glaze may be finally applied.
  • Panning is described in detail in "Chocolate, Cocoa, and Confectionery" Bernard W.Minifie, Third Edition, 1989, Chapman & Hall, pages 221-223.
  • the fat-based coating applied to the candy base should have a thickness appropriate to embed the at least one edible object.
  • the thickness of the coating layer is preferably equal to or thicker than the thickness of the object embeded. A coating thickness of less than the thickness of the embedded object is possible and will result in a raised appearance but this can be attractive if so desired.
  • the fat-based coating is preferably softened sufficiently to be displaceable but not sufficiently to be flowable or pourable, e.g. the fat-based coating is softened by heat.
  • the temperature is preferably between 25°C and 35°C depending on what coating is being used. Normally, the softening is reached when part of the fat is melted.
  • the edible object should be of a non melting nature, or with a melting point higher than the coating used to cover the candy.
  • a decorating material such as is used in cake manufacture, an encapsulated flavour which may be coloured, dried sugar pieces, colored flakes, nut pieces.
  • the size typically depends on the curve (radius) of the candy surface to properly blend with the candy surface, without appearing to be obtrusive.
  • the edible object is preferably visually or organoleptically different from the candy product, for instance, the edible object may be reflective or have a colour, shape, flavour or texture different from the candy.
  • the shape may be, for instance, a sphere, cube circle, star, triangle, square, rectangle, polygon, oval or irregular, non-symmetrical, cartoon characters, etc.
  • Suitable flavours are mint, strawberry, coffee, orange, nutflavors etc.
  • the edible object is embedded in the external surface of the fat-based coating so that at least part of the edible object remains visible on the surface of the product.
  • the edible object is preferably embedded in the fat-based coating with force, e.g. by sprinkling and fixing through the product weight, accelerating or projecting into the fat-based coating or by a stamping press.
  • the fat-based coating there are a plurality of edible objects embedded in the fat-based coating.
  • the number of edible objects embedded may depend on a variety of factors including their size. For example, from 25% to 90% of the candy surface may be covered, and a coverage of approximately 50% to 75% of total candy surface is often desirable.
  • the fat-based coating may be smoothed by friction and preferably hardened by cooling with cold air setting the oils to a temperature below their melting temperatures.
  • the process of the present invention enables new excitement to the appearance of the product with the addition of new shapes, colours, texture and flavours, thus increasing the appeal of common fat-based pan-coated products.
  • the present invention also provides a candy product with a fat-based coating having embedded therein at least one edible object.
  • a pan is loaded with Graham cookie pieces of approximately 1 g each. Milk chocolate, 3g per piece, is formed into a coating around the Graham cookie pieces and set.
  • the surfaces of the candies are reheated to 27°C by means of infrared and hot air.
  • the sequins are rolled into the surface, displacing some of the coating on the candy.
  • the candies are now cooled to 15°C and a traditional confectionery polish is applied. After a short wile of maturing, the candies are ready to pack.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Medicinal Preparation (AREA)
  • Materials For Medical Uses (AREA)
EP01113547.2A 2000-07-13 2001-06-13 Article de confiserie enrobé Expired - Lifetime EP1172038B2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE60132736.5T DE60132736T3 (de) 2000-07-13 2001-06-13 Überzogene Konfektwaren

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US615806 1996-03-14
US09/615,806 US6524635B1 (en) 2000-07-13 2000-07-13 Coated candy products

Publications (4)

Publication Number Publication Date
EP1172038A2 true EP1172038A2 (fr) 2002-01-16
EP1172038A3 EP1172038A3 (fr) 2003-06-11
EP1172038B1 EP1172038B1 (fr) 2008-02-13
EP1172038B2 EP1172038B2 (fr) 2013-10-02

Family

ID=24466878

Family Applications (1)

Application Number Title Priority Date Filing Date
EP01113547.2A Expired - Lifetime EP1172038B2 (fr) 2000-07-13 2001-06-13 Article de confiserie enrobé

Country Status (22)

Country Link
US (1) US6524635B1 (fr)
EP (1) EP1172038B2 (fr)
JP (1) JP2002034461A (fr)
CN (1) CN1339264A (fr)
AT (1) ATE385698T1 (fr)
AU (1) AU784446B2 (fr)
BR (1) BR0102770A (fr)
CA (1) CA2352446C (fr)
CO (1) CO5251389A1 (fr)
CZ (1) CZ20012557A3 (fr)
DE (1) DE60132736T3 (fr)
HU (1) HUP0102968A3 (fr)
IL (1) IL143878A (fr)
IN (1) IN192619B (fr)
MX (1) MXPA01006932A (fr)
NO (1) NO20013413L (fr)
NZ (1) NZ512766A (fr)
PE (1) PE20020106A1 (fr)
PL (1) PL348570A1 (fr)
RU (1) RU2001119330A (fr)
SK (1) SK9782001A3 (fr)
ZA (1) ZA200105746B (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014041466A1 (fr) 2012-09-13 2014-03-20 Lotus Bakeries België Nv Boules d'encas ayant un goût de biscuit
EP3033946A4 (fr) * 2013-08-14 2017-03-22 Lotte Co., Ltd. Procédé de production de chocolat et chocolat produit selon ce procédé

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WO2003092388A1 (fr) * 2002-04-29 2003-11-13 Kdc Foods, Inc. Produits surgeles de boulangerie pour fours a micro-ondes
US20080260926A1 (en) * 2003-04-29 2008-10-23 First Products, Inc. Frozen Microwavable Bakery Products
US7618666B2 (en) * 2004-05-17 2009-11-17 Morando E Donald Edible candy confection with improved shelf-life and method of making thereof
CN107047903A (zh) * 2006-03-29 2017-08-18 Wm.雷格利 Jr.公司 非接触印刷的食用产品
US20070237893A1 (en) * 2006-04-07 2007-10-11 The Quaker Oats Company Tumble Drum Design And Method For Coating Objects
WO2007124236A2 (fr) * 2006-04-20 2007-11-01 First Products, Inc. Produits congeles a base de pate pouvant etre cuits au four a micro-ondes
US20100074993A1 (en) * 2006-07-26 2010-03-25 Sensient Flavors Llc Food products comprising probiotic microorganisms and methods of preparation
US20080213435A1 (en) * 2007-03-01 2008-09-04 Constance Jo Enevold Soft sugar coating for a panning process
US20090202683A1 (en) * 2008-02-11 2009-08-13 Jennyfer Reed Matteson Confections with chewy, sour and creamy attributes, and methods to make and use the same
JP4697282B2 (ja) * 2008-09-26 2011-06-08 ユーハ味覚糖株式会社 野菜含有ハードキャンディ及びその製造方法
JP4735657B2 (ja) * 2008-04-11 2011-07-27 ユーハ味覚糖株式会社 果実含有ハードキャンディ及びその製造方法
JP4735714B2 (ja) * 2008-12-25 2011-07-27 ユーハ味覚糖株式会社 果実含有ハードキャンディ及びその製造方法
DE602009000747D1 (de) 2009-03-19 2011-03-31 Kraft Foods R & D Inc Verfahren, Vorrichtung und Form zur Herstellung eines Konfektionsprodukts, sowie die Verwendung eines erwärmbaren Bestandteils
US20160249672A1 (en) * 2015-02-27 2016-09-01 General Mills, Inc. Coated food product and method of preparation
EP3471550A4 (fr) 2016-06-16 2020-02-26 Sigma Phase, Corp. Système pour fournir une portion unique d'une confiserie glacée
US10334868B2 (en) 2016-06-16 2019-07-02 Sigma Phase, Corp. System for providing a single serving of a frozen confection
US10426180B1 (en) 2016-06-16 2019-10-01 Sigma Phase, Corp. System for providing a single serving of a frozen confection
US10612835B2 (en) 2018-08-17 2020-04-07 Sigma Phase, Corp. Rapidly cooling food and drinks
US10543978B1 (en) 2018-08-17 2020-01-28 Sigma Phase, Corp. Rapidly cooling food and drinks
US11470855B2 (en) 2018-08-17 2022-10-18 Coldsnap, Corp. Providing single servings of cooled foods and drinks
US11781808B2 (en) 2019-04-09 2023-10-10 Coldsnap, Corp. Brewing and cooling a beverage
US11337438B2 (en) 2020-01-15 2022-05-24 Coldsnap, Corp. Rapidly cooling food and drinks
TW202202790A (zh) 2020-06-01 2022-01-16 美商寇德斯納普公司 用於快速冷卻食物及飲料的冷凍系統
US11827402B2 (en) 2021-02-02 2023-11-28 Coldsnap, Corp. Filling aluminum cans aseptically
US20230225354A1 (en) * 2022-01-18 2023-07-20 Gregory J. Yurko Candy and method for making

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US1901394A (en) * 1931-07-06 1933-03-14 Bert R J Hassell Ice cream confection bar
US1968732A (en) * 1933-05-15 1934-07-31 Anagnos Tom Ice cream confection bar
US4189289A (en) * 1977-03-28 1980-02-19 Vroman Foods, Inc. Method and apparatus for producing and processing frozen confections
EP0044644A1 (fr) * 1980-07-02 1982-01-27 Unilever Plc Articles de confiserie, méthode de fabrication et appareil à cet effet
US4353927A (en) * 1981-05-18 1982-10-12 Lovercheck Susan L Frozen dessert product
EP0086319A2 (fr) † 1981-12-30 1983-08-24 Ferrero S.p.A. Produit de confiserie fourré avec coque en gaufrette et procédé de fabrication
EP0302572A1 (fr) * 1987-08-04 1989-02-08 Unilever N.V. Procédé de fabrication de produit alimentaire de forme arrondie
US4851248A (en) * 1984-07-20 1989-07-25 Nabisco Brands, Inc. Process of making a confectionery product
EP0500940A1 (fr) * 1990-06-06 1992-09-02 Kanebo, Ltd. Glace du type "esquimau" a composition combinee, procede de production d'une telle glace et dispositif utilise a cet effet
EP0554707A1 (fr) * 1992-01-21 1993-08-11 Soremartec S.A. Appareil et procédé pour appliquer des revêtements d'une substance fluide
US6033702A (en) * 1996-02-08 2000-03-07 Tetra Laval Food Hoyer A/S Method and apparatus for applying drystuff particles on ice-cream articles
US6083542A (en) * 1998-02-11 2000-07-04 Lacy; Jim Frozen dessert finger food
US6231901B1 (en) * 1999-03-23 2001-05-15 Nestec S.A. Frozen dessert novelty which changes color

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JP2627474B2 (ja) * 1992-07-01 1997-07-09 江崎グリコ株式会社 固形物が付着したチョコレート等をコートした菓子の製造方法。
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1718997A (en) * 1922-01-30 1929-07-02 Follar Savings And Trust Compa Frozen confection
US1901394A (en) * 1931-07-06 1933-03-14 Bert R J Hassell Ice cream confection bar
US1968732A (en) * 1933-05-15 1934-07-31 Anagnos Tom Ice cream confection bar
US4189289A (en) * 1977-03-28 1980-02-19 Vroman Foods, Inc. Method and apparatus for producing and processing frozen confections
EP0044644A1 (fr) * 1980-07-02 1982-01-27 Unilever Plc Articles de confiserie, méthode de fabrication et appareil à cet effet
US4353927A (en) * 1981-05-18 1982-10-12 Lovercheck Susan L Frozen dessert product
EP0086319A2 (fr) † 1981-12-30 1983-08-24 Ferrero S.p.A. Produit de confiserie fourré avec coque en gaufrette et procédé de fabrication
US4851248A (en) * 1984-07-20 1989-07-25 Nabisco Brands, Inc. Process of making a confectionery product
EP0302572A1 (fr) * 1987-08-04 1989-02-08 Unilever N.V. Procédé de fabrication de produit alimentaire de forme arrondie
EP0500940A1 (fr) * 1990-06-06 1992-09-02 Kanebo, Ltd. Glace du type "esquimau" a composition combinee, procede de production d'une telle glace et dispositif utilise a cet effet
EP0554707A1 (fr) * 1992-01-21 1993-08-11 Soremartec S.A. Appareil et procédé pour appliquer des revêtements d'une substance fluide
US6033702A (en) * 1996-02-08 2000-03-07 Tetra Laval Food Hoyer A/S Method and apparatus for applying drystuff particles on ice-cream articles
US6083542A (en) * 1998-02-11 2000-07-04 Lacy; Jim Frozen dessert finger food
US6231901B1 (en) * 1999-03-23 2001-05-15 Nestec S.A. Frozen dessert novelty which changes color

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014041466A1 (fr) 2012-09-13 2014-03-20 Lotus Bakeries België Nv Boules d'encas ayant un goût de biscuit
EP3033946A4 (fr) * 2013-08-14 2017-03-22 Lotte Co., Ltd. Procédé de production de chocolat et chocolat produit selon ce procédé

Also Published As

Publication number Publication date
DE60132736D1 (de) 2008-03-27
PL348570A1 (en) 2002-01-14
HU0102968D0 (en) 2001-09-28
IL143878A (en) 2004-02-19
NO20013413D0 (no) 2001-07-10
DE60132736T3 (de) 2014-03-13
EP1172038B2 (fr) 2013-10-02
AU5432501A (en) 2002-01-17
ZA200105746B (en) 2003-01-13
NO20013413L (no) 2002-01-14
MXPA01006932A (es) 2002-03-08
BR0102770A (pt) 2002-03-05
ATE385698T1 (de) 2008-03-15
AU784446B2 (en) 2006-04-06
IN192619B (fr) 2004-05-08
DE60132736T2 (de) 2009-03-05
HUP0102968A3 (en) 2003-08-28
HUP0102968A2 (hu) 2002-05-29
CZ20012557A3 (cs) 2002-03-13
IL143878A0 (en) 2002-04-21
EP1172038B1 (fr) 2008-02-13
RU2001119330A (ru) 2003-07-10
EP1172038A3 (fr) 2003-06-11
CA2352446A1 (fr) 2002-01-13
CO5251389A1 (es) 2003-02-28
US6524635B1 (en) 2003-02-25
CN1339264A (zh) 2002-03-13
JP2002034461A (ja) 2002-02-05
SK9782001A3 (en) 2002-02-05
NZ512766A (en) 2001-09-28
PE20020106A1 (es) 2002-03-04
CA2352446C (fr) 2010-04-27

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